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Ingredients
| chicken breasts: 4 breasts (boneless, skinless) |
| all-purpose flour (unsifted): 2 Tbl |
| salt: 1/2 tsp |
| garlic powder: 1/2 tsp |
| black pepper: 1/4 tsp |
| olive oil: 3 Tbl |
| white mushrooms (sliced): 1 cup |
| cornstarch: 2 tsp |
| Marsala wine: 1/2 cup |
| chicken broth: 1/2 cup |
| sweet basil (chopped): 1/2 tsp |
| onion powder: 1/2 tsp |
Chicken Marsala
Credit: www.recipe.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
1. POUND chicken pieces to 1/4-inch thickness (place between 2 sheets of waxed paper). 2. COMBINE flour, salt, garlic powder and pepper in a large bowl. Add chicken; coat with flour mixture. 3. HEAT 2 tablespoons oil in large skillet over medium-high heat. Cook chicken 8 to 10 minutes, or until done, turning once. Remove from pan. 4. ADD 1 tablespoon oil and mushrooms to skillet. Saute 2 to 3 minutes. Mix corn starch, wine, chicken broth, basil and onion powder; add to mushrooms. Simmer, uncovered, 2 minutes or until thickened. 5. SERVE chicken and sauce over cooked linguine, if desired.